A delightful recipe for soft and fluffy homemade white bread, perfect for any occasion.
In a large bowl, combine the sugar, salt, shortening, and 1 cup of warm water.
Ensure the water is warm to help dissolve the sugar and melt the shortening.
Pour the warm milk into the bowl and stir until the shortening is melted.
Warm milk helps to integrate the ingredients smoothly.
Cool the mixture to lukewarm.
Cooling prevents the yeast from being damaged by excessive heat.
In a medium bowl, combine 1.5 cups of warm water, 1 tablespoon of sugar, and the yeast. Let it sit until foamy.
Foam indicates the yeast is active and ready to use.
Add the yeast mixture to the lukewarm milk mixture. Rinse the yeast bowl with 0.5 cups of warm water and add it to the mixture.
Rinsing ensures no yeast is wasted.
Gradually mix in 7.5 cups of flour until smooth.
Adding flour gradually prevents lumps.
Work in an additional 7 to 7.5 cups of flour until the dough is firm.
The dough should be soft but not sticky.
Knead the dough on a floured countertop for about 10 minutes.
Kneading develops the gluten, giving the bread structure.
Place the dough in an oiled bowl, cover with oiled waxed paper, and let it rise until doubled in size.
Rising time may vary depending on room temperature.
Punch down the dough and divide it into four equal pieces.
Punching down removes excess air bubbles.
Shape each piece into a loaf and place in oiled loaf pans. Cover with waxed paper and let rise until doubled.
Ensure the loaves are evenly shaped for uniform baking.
Preheat the oven to 425°F. Bake the loaves for 10 minutes, then reduce the heat to 325°F and bake for 15 minutes.
Reducing the heat ensures the bread cooks through without over-browning.
Turn the pans back to front and bake for an additional 3-5 minutes, or until the bottoms sound hollow when tapped.
Turning the pans ensures even baking.
If needed, bake the loaves without the pans for 1-2 minutes to brown the bottoms.
This step ensures a fully baked crust.
Brush the tops with margarine and let the loaves cool completely before storing in plastic bags.
Brushing with margarine adds flavor and a soft texture to the crust.
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